Salt-N-Peppa Birthday Gose

snp-gose-01This post is about that birthday beer I referenced in my last entry.  I’ve been meaning to brew a gose (pronounced goes-uh) — a traditional tart German wheat beer with sea salt and coriander — with peppercorns (my own twist on the style) for about two years. August 2nd, my birthday, afforded me the opportunity to finally do so as my kegerator’s sour tap became available.

I wrote a basic gose recipe and made a one liter lactobacillus starter five days before brewday, keeping the starter at 114F the entire time with a sous-vide cooker submerged in a camping cooler.  Gregory and I have had great lactic acid production in the past while making starters or sour-worting at around this temperature, but I talked to a fellow homebrewer who thought the temp. sounded a little high (he recommended keep the lacto. between 85-100F).  I proceeded to pitch the lacto. into the post-boil wort and waited 34.5 hours to pitch my ale yeast.  I didn’t bother to take a PH reading, as our PH meter seems to be malfunctioning.

The beer turned out fine, albeit less sour than I would have liked (ideally, it would have attained the level of tartness of Cascade’s or Westbrook’s  goses).  The homebrewer I mentioned above thought that my temp. may have been high enough to kill the lacto., so I’ll try keeping the starter at a lower temp. next time — perhaps then I’ll reach the level of tartness I desire.

All in all it’s a fine beer, and the peppercorns proved a nice addition.  Below you can find my recipe, process, and tasting notes.

Salt-N-Peppa Gose

Recipe Specifics

Batch Size (Gal): 5.0
Total Grain (Lbs): 8.50
Anticipated OG: 1.043
Anticipated SRM: 3.0
Anticipated IBU: 5
Brewhouse Efficiency: 75%
Wort Boil Time: 75 Minutes

Grain

47.06% — 4.00 Lbs. Wheat Malt
35.29% — 3.00 Lbs. Pilsner
11.76% — 1.00 Lbs. Acid Malt
05.88% — 0.50 Lbs. Rice Hulls

Hops

0.20 oz. Sterling (Pellet, 6.8% AA) @ 75 min.

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.
0.65 oz. Coriander Seed @ 10 min.
6.00 g. Pink Peppercorn @ 5 min.
0.75 oz. Sea Salt @ 10 min.

Yeast

White Labs WLP029 — German Ale/Kolsch Yeast
White Labs WLP672 — Lactobacillus Brevis

Water Profile

Seattle

Mash Schedule

Sacch. Rest – 60 min @ 150F
Acid Malt Addition — 45 min @ 150F
Mash out — 20 min @ 170F

Notes

07.28.16 — Made a 1 liter lacto. starter and kept @ 114F for 5 days

08.02.16 — Made 1 liter starter of German Ale/Kolsch yeast

Brewed on 08.02.16

08.02.16 — Chilled wort to 103F & pitched lacto. starter without aerating, put onto brewbelt

07.27.16 — Chilled to 80F and pitched yeast slurry

08.03.16/08.04.16 — After 34.5 hrs, decanted and pitched German Ale/Kolsch yeast, aerated & took off of brewbelt

08.04.16 — Vigorous fermentation 9.5 hours after pitch

08.12.16 — Kegged entire batch and began carbonating

snp-gose-02Tasting Notes — 09.07.16 (poured off tap)

Pale straw color with a moderate white head which dissipates quickly and laces thin.  Light bready malt aromas with mineral undertones and apparent fruity-floral peppercorn notes as the beer warms.  Sweet stone ground cracker-like notes on the palate accompanied by the floral-nutty flavors of the coriander.  Sea salt salinity emerges mid-palate to balance the malts with a mineral crispness and a savory zing.  Finishes semisweet with notes of cereal grains and a balancing flourish of peppercorn spice.

Calculated OG: 1.045
Calculated FG: 1.010
Approx. ABV: 4.6%

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Altar of Light Summer Ale

Altar of LightI wanted to brew something light and refreshing for the long hot summer we’ve been experiencing here in Seattle, and I wanted to brew it on the longest day of the year: summer solstice.  Attempting to make something similar to Boulevard Brewing’s Ginger Lemon Radler without actually blending a beer with soda, I decided to add lemon flesh, lemon zest, coriander, and fresh ginger to an otherwise basic American wheat ale recipe I wrote.  I was originally going to sour it with wild bacteria that I’ve been culturing, but decided I would make a clean version first and sour a second batch if I liked the resulting beer.

Conflicts in scheduling presented themselves so I ended up missing the solstice by a day and brewed it on 22 June 2015.  The beer turned out well but I have some tweaks in mind for a future version, namely, less lemon zest, more ginger, and perhaps the addition of fresh lemon juice in secondary.

Altar of Light Summer Ale

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 11.10
Anticipated OG: 1.056
Anticipated SRM: 5.0
Anticipated IBU: 26.0
Brewhouse Efficiency: 75%
Wort Boil Time: 60 Minutes

Grain

36% — 4.00 Lbs. US 2-Row
34% — 3.80 Lbs. Wheat Malt
09% — 1.00 Lbs. Carapils
09% — 1.00 Lbs. Honey Malt
07% — 0.80 Lbs. White Wheat
4.5% — 0.50 Lbs. Flaked Wheat

Hops

1.00 oz. Mount Hood (Pellet, 6.5% AA) @ 45 min.
1.00 oz. Cascade (Pellet, 7.0% AA) @ 10 min.
1.00 oz. Amarillo (Pellet, 9.3% AA) @ 0 min.
1.00 oz. Azacca (Pellet, 15.0% AA) @ 5 days (dry hop).

Extras

1.00 tsp Yeast Nutrient @ 10 min.
0.50 each Lemon Flesh @ 5 min.
1.00 tbs Coriander Seed @ 5 min.
0.85 oz. Lemon Zest @ 5 min.
1.35 oz. Lemon Zest @ 5 days (secondary).
2.00 oz. Fresh Ginger Tea @ 5 days (secondary).
1.00 oz. Fresh Ginger Root @ 5 days (secondary).

Yeast

Wyeast 1010 – American Wheat

Water Profile

Seattle
1.00 g Calcium Chloride
1.50 g Gypsum

Mash Schedule

Single Infusion – 90 min @ 153F

Notes

06.20.15 — Made a 1L starter with 1 Wyeast 1010 packet.  Brewtoad suggests 215 billion cells to ferment 5.5 gal.  Cold crashed and decanted morning of brew day.

Brewed on 06.22.15

06.22.15 — Chilled wort to 65F and pitched the American Wheat yeast

06.24.15 — Signs of vigorous fermentation activity

07.02.15 — Transferred into secondary after 10 day primary fermentation, added 2.00 oz. fresh ginger as a tea and 1.00 oz. chopped fresh ginger root

07.07.15 — Kegged most of batch and began carbonating; bottled 1 gallon with 1.20 oz. corn sugar for 3.5 volumes of CO2

Tasting Notes — 09. 06.15 (poured off tap)

I didn’t use any Whirfloc with this beer to maintain the classic cloudiness that wheat beer is renowned for.  Generous white fluffy head.  The lemon zest dominates the nose with light floral notes from the coriander melding nicely with the tropical and citrus, mango-like Azacca aromatics.  Subtle hints of ginger spice are present as well.  Palate follows the nose but I don’t get much ginger out of the beer.  Body is crisp and dry but not overly thin.  Lemon and wheat acidity linger on a long dry finish that has a wonderfully balanced bitterness.  If I let this beer sit on my tongue and warm in my mouth I get more of the lush lemon juice quality I want this beer to present (hence my idea to add some lemon juice in secondary in an attempt to capture that sensation).  Good summer beer.

Calculated OG: 1.047
Calculated FG: 1.004
Approx. ABV: 5.6%